Wednesday, October 24, 2007

These are one of my favorite cookies from when I was a kid. I don't know where my mom got the recipe, but man are they good. I successfully converted them to gluten-free and they taste just like I remember. They deserve a post of their own. I love you mom!

Mix oil, chocolate, and sugar. Add eggs, one at a time, mixing thoroughly between each. Add vanilla. Measure flour by "dip-level-pour" method. Stir into chocolate mix along with salt, xanthan gum, and baking powder. Chill several hours or overnight. Heat oven to 350. Form dough into balls (it will be stiff) and roll in confectioners sugar to coat. Place about 2" apart on a greased baking sheet. Bake about 10-14 minutes.

mrs gf - they're definitely better left a little fudgey if you intend on eating any the next day. I just ate some and I'd baked half of them longer and half less and the ones I baked less were best.

d - my rice flour mix is on the lefthand side of the main page. 2 c rice flour (either, I mix) and 1/3 tapioca and 2/3 c potato starch. dip level pour is just what it sounds like. no sifting. its moms recipe!AND, yes, totally soft the next day. I just ate 3. mmmmmmm! too bad you're not coming over for a long time to have any!

This recipe is great for Passover too -- I used all potato starch for the flour, and it turned out great. I've been using a couple of techniques to make the baking process faster. First, after mixing up the dough and before chilling, I shape the dough into long thin logs, the diameter of the final ball, and wrap in wax paper. After the dough has chilled, you simply slice pieces off of the log, and shape slightly to create the balls of dough. Second, I've been putting the confectioners sugar in a small baggie, then dropping several dough balls into the bag and shaking. This coats the balls quickly. Thanks for a great recipe -- everyone at the seder loved them.